As I was preparing this week’s recipe, I realized that I don’t have a particular story to share. Just conversations with my father, from whom I got this recipe, and snippets of reactions of people who had never tasted it before and were “converted” after they did.
I may have had it as a kid, but quite honestly, I don’t remember it as vividly as, say, the hangover soup, the borsch or the split pea soup. And for some reason, after I moved to the U.S., I totally forgot about the existence of leeks. Until one Sunday, during my Sunday Skype conversation with my father, we started talking about new recipes that each of us should try. My father is a great cook and always comes up with novel ways to prepare simple foods, which he loves to share with us – “live” when we are visiting or at least via Skype recipe:) He mentioned leeks and something stirred inside me. “Yes!”, I thought. “That’s what I’d long forgotten! Why haven’t I done anything with leeks?!” It turns out, the soup recipe a la dad is super duper simple. Which is no different from any other recipe I share here. But still, if I were to give the award for simplicity and ease of preparation, this might just take the laurels. Three ingredients, 20 minutes – voila.
Simply Ieva
Yields 4+
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- Leeks, one bunch (usually about 3)
- 3 medium size potatoes
- 2 tsp of chicken bullion
- 2 -4 tbsp of butter
- parsley and/or dill to taste (optional)
Instructions
- Bring water to a boil in a medium size pot. Dissolve chicken bullion.
- Dice the potatoes and place them in boiling water.
- In the meantime, cut the leaks into rings.
- Heat butter in a skillet and place the leeks there. Heat them until they start to become soft, 3-5 minutes.
- Once the leeks have softened, transfer them to the pot with potatoes, which should be almost done by now.
- Let the mixture cook for a couple of minutes.
- Turn off the heat and let it sit for a while allowing the flavors to mingle.
- Garnish with parsley or dill if you like.
Notes
Since leeks come in a bunch of three where I shop, I usually use them all up. This makes for a thicker soup. You may also add more potatoes, if you like.
If you are still not convinced, here is another example of how delish it is. When my kids’ friends are over I always offer them to try what I’d cooked. My neighbor’s boys are great about trying new things, although sometimes I can tell they are not sure what they’re getting themselves into (let’s face it, sauerkraut may not be a go-to ingredient in an average American household:)… Leek soup received apprehensive reaction at first as well, but it only took the first sip, taste, and slurp. After that “mmmmm, so so good!” followed and we all were relieved: I, because they appreciated it, and they – because they didn’t get to eat some funky food that would prevent them from wanting to visit our house ever again.
What do you do with leeks?
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